This pasta dish is the sophisticated version of spaghetti carbonara - loaded with healthy savoy cabbage, a creamy sauce made of cashews and a lot of garlic, and topped with smoky coconut bacon. A culinary delight for every pasta lover.
This recipe ... oh man. I seldomly eat pasta these days (I know, I know, don't judge me) but that might change now. There are plenty of recipes for vegan spaghetti carbonara out there - but this dish will climb the winners' podium to the top. The preparation may be a bit more elaborate, but you won't regret it once you take your first bite. And with a bit of prep-work, dinner will be served in a wink - in 45 minutes or less.
Let's start with a few cloves of garlic - cause they are basically the "centerpiece" of this recipe (you won't see them but you will taste them!). You better make this dish on a Friday evening to not scare away you co-workers or friends with your breath the next day.
The garlic is sautéed until aromatic and blended with cashews, unsweetened plant milk and a few spices to a creamy, garlicky sauce. And since garlic sauce and pasta sounds a bit boring, let's add a bunch of sautéed savoy cabbage and smoky coconut bacon to make it extra fancy.
So in case you invited a few friends over for dinner and still don't know what to cook, whip up this recipe. And how about some blueberry cheesecake for dessert? Your guests will leave will leave with a full tummy and a satisfied smile on their faces.
If you try this recipe, let me know in the comments below. Also, don't forget to rate it. You can also tag a photo (#veggiejam) to show me your creation on instagram.
Recipe
Linguine with garlicky Cabbage Sauce and Coconut Bacon
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
Description
This pasta dish is the sophisticated version of spaghetti carbonara - loaded with healthy savoy cabbage, a creamy sauce made of cashew and a lot of garlic, and topped with smoky coconut bacon. A culinary delight for every pasta lover.
Ingredients
Pasta & Sauce
- 7 oz (whole grain) linguine ((or gluten-free))
- ½ cup cashews, soaked (>1h) (70 g)
- 6 cups packed thinly sliced savoy cabbage (450 g)
- 4-5 garlic cloves
- 1 tbsp oil
- 1 cup unsweetened almond or oat milk
- ½ cup vegetable broth or water
- 1 tsp salt
- ¼ tsp nutmeg
- ¼ tsp white or black pepper
Coconut Bacon
- ½ cup coconut flakes (30 g)
- 2 ½ - 3 teaspoon soy sauce or tamari
- 2 tsp maple syrup
- ¼ tsp liquid smoke ((optional))
Instructions
Coconut Bacon
- Combine the ingredients for the coconut bacon, spread on a baking sheet and bake at 320 °F (160 °C) for about 8-11 min until it has darkend a bit (keep an eye on the oven, the coconut tends to burn quickly!). Let cool.
Pasta & Sauce
- Mince the garlic. Heat the oil in a large pan and sauté the garlic until it has browned slightly and smells aromatic.
- Blend together the garlic, cashews, plant milk, broth, nutmeg, ½ teaspoon salt and the pepper until creamy.
- In the same pan you used for the garlic, sauté the cabbage for about 5 min. Add a bit of water if needed.
- In the meantime, heat up a pot of water for the pasta.
- Season the savoy cabbage with ½ teaspoon salt and cook for 5-8 more minutes. Stir from time to time.
- Cook the linuine according to package instructions.
- Once all is done, add the sauce to the cabbage and combine. Stir in the pasta. Plate and garnish with freshly ground black pepper and the coconut bacon.
This post is also available in German (Deutsch).
Comments
No Comments